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Risotto with zucchini
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Risotto with zucchini

Risotto with zucchini
Preparation time: 35 mins
Nutrition facts (per portion): 1782 kJ / 426 kcal

Ingredients for 4 portion(s)

Pastry:

  • 50 g of butter
  • 250 g of arborio rice
  • 300 g of yellow zucchini
  • 120 ml of dry white wine
  • 1liter of vegetable broth
  • 70 g Parmesan cheese, grated
  • 20 g of Kikkoman Naturally Brewed Soy Sauce (1 tablespoon)
  • 2 tablespoons of chopped parsley
  • A pinch of pepper

Preparation

  1. Melt the butter in a large pan. Add zucchini cut into 1 cm pieces and rice, stir constantly and fry until it becomes transparent.
     
  2. Pour the wine over it and stir until it evaporates. Then gradually add the broth while stirring occasionally. Cook for about 20 minutes.
     
  3. Finally, add the grated Parmesan cheese, parsley, season with soy sauce and pepper, mix and serve right away.

Used products in this recipe

Preparation time: 35 mins
Nutrition facts (per portion): 1782 kJ / 426 kcal

Ingredients for 4 portion(s)

Pastry:

  • 50 g of butter
  • 250 g of arborio rice
  • 300 g of yellow zucchini
  • 120 ml of dry white wine
  • 1liter of vegetable broth
  • 70 g Parmesan cheese, grated
  • 20 g of Kikkoman Naturally Brewed Soy Sauce (1 tablespoon)
  • 2 tablespoons of chopped parsley
  • A pinch of pepper